Colture di batteri vivi kefir vivo fatte in casa Confezione probiotica 2 x 05 g ZAKWASKI VIVO

Construction:
Acetobacter aceti, Streptococcus salivarius ssp. thermophilus, Lactobacillus acidophilus, Lactobacillus delbrueckii ssp.bulgaricus, Lactobacillus casei, Saccharomyces unisporus

-align: center; "> Unique composition of kefir grains

VIVO Kefir is real kefir, with the taste and smell of natural kefir, less and less recognized because only highly processed products are available on the market.

Sourdough kefir Vivo contains a unique, natural bacterial symbiosis. Provides a kefir grain microflora composed of different bacterial species and strains. This distinguishes VIVO Kefir from many organic kefir products that have nothing to do with kefir grains, which only contain lactobacilli and sometimes bifidobacteria.

How to prepare kefir?

Vivo Kefir PREPARATION is very simple and looks the same as yoghurt PREPARATION :

STEP 1. Prepare 2 liters of pasteurized milk (if using unpasteurized farmer's milk, boil it to get rid of the natural lactic acid bacteria that could prevent the growth of kefir bacteria).
STEP 2. Boil 1 liter of milk and cool the second liter in the refrigerator, then add cold milk to hot. In this way you can reach a temperature of about 37-43 degrees, ideal for the development of bacterial cultures and the microflora of kefir grains.
STEP 3. Then open the vial, pour in some milk and dissolve the powder by shaking the vial. If the powder does not dissolve at the bottom, rub it with a spoon and pour it into the saucepan, then mix thoroughly.
STEP 4. Cover the pot tightly and put in a warm place (e.g. next to the heater or under the so-called .) for 6-10 hours.
STEP 5. After the milk has curdled, place the jug in the refrigerator to cool the kefir. Once chilled, enjoy the taste of kefir for up to 7 days.